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Cool Whip pumpkin pie is a creamy and fluffy no-bake pumpkin pie that has all the flavors of traditional pumpkin pie. This light and creamy version uses cream cheese, pumpkin and Cool Whip served on a graham cracker crust.
The classic pumpkin pie is certainly a must-make dessert for Thanksgiving and Christmas, but, this creamy pumpkin pie version is probably the easiest pumpkin pie recipe there is!
Cool Whip Pumpkin Pie
This No-Bake Pumpkin Pie is incredibly easy to assemble, piggy-backing off the convenience of pre-made pie crust, canned pumpkin, pumpkin pie spice and Cool Whip whipped topping. Simply assemble your ingredients and chill this no-bake pumpkin cheesecake up to a day before hosting your holiday parties or family gatherings. It’s effortless, while still offering the same flavors that you’d expect from a traditional baked pumpkin pie, but with a creamy twist.
If you like a creamy pumpkin pie, you might also like our easy pumpkin fluff dip! The fluffy dip tastes like this pie, but you serve it as a dip with graham crackers and other dipping treats.
Ingredients
- 1 pre-made 8 or 9 inch graham cracker crust
- 12 ounces cream cheese, softened
- 1 1/2 cups canned pumpkin, not pumpkin pie filling
- 1 3/4 cups powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 16 ounces Cool Whip, thawed and separated
Instructions
- In the bowl of an electric mixer, cream together the cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice until smooth.
- Gently fold in 8 ounces of Cool Whip until incorporated.
- Spread pumpkin filling in prepared graham cracker crust, covering the bottom.
- Refrigerate for at least 3 hours or overnight.
- Just before serving spread the remaining 8-ounce tub of Cool Whip on top to form a thick top layer of Cool Whip.
- Slice and serve.
Variations
While I love this no bake pumpkin pie as is, it’s always fun to mix things up a little. Here are a few variations you could try:
- Make your own graham cracker crust by making graham cracker crumbs in a food processor, press it into a pie dish and bake at 350℉ for 10 minutes.
- If you opt to make your own pie crust, consider using a different cracker or cookie such as gingersnaps, nilla wafers, or Golden Oreos.
- Regular pie crust – if you don’t like a graham cracker crust, you can opt for a regular pie crust with this recipe
Can I Substitute Homemade Whipped Cream for Cool Whip?
Yes and no. Regular homemade whipped cream made with heavy whipping cream may fall when making this recipe. You need to use a stabilized whipped cream recipe that uses cream cheese so that it doesn’t fall.
How to Store No Bake Pumpkin Pie?
Store this no-bake pumpkin pie in the refrigerator for 2-3 days. This pie should not sit at room temperature for longer than 2 hours since it contains cream-based ingredients that could easily spoil.
You can store this no-bake pumpkin pie in the freezer for up to 1 month but I recommend that you leave the top layer of whipped topping off the pie until just prior to serving.
Can I Make It Ahead of Time?
Absolutely! Make this dessert pie a day ahead of serving and store in the refrigerator or freeze the pie, without Cool Whip, a couple of weeks before serving this dessert pie to friends and family.
If you’ve opted to make your own pie crust from scratch, consider making this part of the dessert in advance to save you time when assembling your no-bake pumpkin pie. You can store your pie crust in the refrigerator for a day or two or freeze it for up to 2 months.
What’s the difference between canned pumpkin and pumpkin pie filling?
This recipe calls for canned pumpkin, NOT pumpkin pie filling and the difference is important for this type of dessert.
Canned pumpkin is basically cooked, pureed pumpkin without any additional ingredients. Pumpkin pie filling, on the other hand, consists of pumpkin that’s been sweetened and spiced with cinnamon, ginger, allspice, and clove.
Pumpkin pie filling won’t be an appropriate substitute for canned pumpkin in this no-bake pumpkin pie since it will result in an overly sweet dessert. The recipe already calls for powdered sugar and Cool Whip, not to mention pumpkin pie spice. Be sure then to double check that you have canned pumpkin before buying.
Tips
- Use store-bought pumpkin pie spice for this dessert pie recipe or make your own which you can then use for this pie and other Fall-inspired recipes.
- Make sure that you don’t leave your no-bake pumpkin pie out at room temperature for longer than 1-2 hours. When not being served, rather store it back in the refrigerator.
- This no-bake pumpkin pie must be made at least 3-12 hours ahead of serving as it requires sufficient chilling time to set adequately. For this reason, it’s a great “make-ahead” dessert!
This is an easy pumpkin pie recipe that will quickly become a family favorite and one that you serve after every Thanksgiving dinner. It’s a favorite fall dessert!
More No-Bake Pumpkin Recipes
Cool Whip Pumpkin Pie
Ingredients
- 1 pre-made 8 or 9 inch graham cracker crust
- 12 ounces cream cheese softened
- 1 1/2 cups canned pumpkin not pumpkin pie filling
- 1 3/4 cups confectioner's sugar
- 1/2 teaspoon pumpkin pie spice
- 16 ounces Cool Whip separated
Instructions
- In the bowl of an electric mixer, cream together the cream cheese, confectioner's sugar, pumpkin puree, and pumpkin pie spice until smooth.
- Gently fold in 8 ounces of Cool Whip until incorporated.
- Spread pumpkin mixture in prepared piecrust, covering the bottom.
- Refrigerate for at least 3 hours or overnight.
- Just before serving spread remaining 8 oz. of Cool Whip on top to form a thick top layer of Cool Whip.
- Slice and serve.
Nutrition
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